I just got this cold smoke baffle -- I have to admit -- that other than cheese and Lox --- what can I do with it? and where can I find some good recipes?
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Use your imagination but you might start with cheese. I've done a couple of batches lately and is it ever good!!! I'd do more of it but I'm afraid it would show on my body... But another thing I am about to try is smoking regular bacon for a more smoke taste. I think I would do that just like the cheese. Hang slabs of the bacon from jerky rods and maybe have some cheese in there too. What I do is to run the smoker for about 20 minutes, or until the upper unit gets to 100 degrees and then shut it off and leave it for a few hours. Makes good cheese. Since I just got an 055, I may have to alter the above a little. Haven't tried lox yet.
Qnorth
Thanks for the information. I will see what I can come up with.
Thanks for the information. I will see what I can come up with.
Sooko
I don't know if you are into making sausage, but one of the reasons that I bought the 50 was to cold smoke sausage. There is a book called "Charcuturie" that is useful for this.
I don't know if you are into making sausage, but one of the reasons that I bought the 50 was to cold smoke sausage. There is a book called "Charcuturie" that is useful for this.